Description

The higher proportion of pale malts results in a lighter colour. The term “pale ale” first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family.

Wheat beer is beer that is brewed with a large proportion of wheat relative to the amount of malted barley; it is usually top-fermented.

CHARACTERISTIC

Method : BIAB

Style : Cream Ale

Boil Time : 60 Mins

Batch Size : 10 Ltr.

Boil Size : 17.5 Ltr.

Boil Gravity : 1.028 (Estimated)

IBU : 23.12

SRM : 3.35

ABV : 4.8% (Estimated)

RECIPE

Crush grain

Boil on 72.6 Degree temp with 17.5L Water

Add 7gm hops, boil for 60 Mins with 72.6 Degree temp.

Add 7gm hops, boil for 10 Mins with 67 Degree temp.

Cool down wort on 16-20 Degree temp and filter it.

Transfer wort into formentation tank, pitch yeast and seal it with airlock.